Pork

It seems that the “other white meat” (which is really red meat) has been relegated to an ingredient, where it is featured in over 90 percent of restaurant menus, but rarely as the star. And yet, consumer surveys suggest that they would like to see more of this protein offered in restaurants.

As the ongoing love affair with experiential multicultural flavours continues, pork offers a vehicle particularly well-suited for unique ingredients. Pork captures the flavours it’s combined with and goes especially well with some of the trending herbs, spices, and condiments such as papalo, lovage, harissa, pomegranate molasses, and gochujang.

Latin, Asian, and Mexican cuisine often focuses on pork as the star protein. Proponents also suggest using the whole pig, from nose to tail, so that no part goes to waste. In addition to global flavours, consumers are looking for comfort - braised or slow-roasted pork can offer both comfort and flavour.

Restaurants can capture diner’s imaginations and taste buds by defining menu items with flair. Instead of listing the basic entree, include the name of the country where the spices come from. A Pulled-Pork Sandwich then becomes a Peruvian Roasted Pork Sandwich, and a Pork Bowl becomes a Korean BBQ Pork Bowl.

We all watched the fried chicken sandwich blow up in 2020 and continue to ride a wave of popularity, well the next iteration to watch for is the Japanese katsu sando. A deep-fried cutlet sandwich typically made with pork, Japanese milk bread and Tonkatsu (a fruit and vegetable sauce), the katsu sando is going to show up in many forms on menus over the next year.

This year is all about Korean, Japanese and Vietnamese flavours, whether you dust, marinate or glaze. Typical Korean flavours include garlic, ginger, and chilli, for Japanese foods look out for miso, matcha and wasabi, and when it comes to Vietnamese, it’s all about embracing the fresh flavours of basil, mint, lemongrass, and coriander.

Breakfast is having a boom right now, and while experimenting with innovative taste combinations is on the rise, familiarity needs to anchor flavour adventures. Eggs, of course, serve that function beautifully, promising “breakfast” no matter what the build. Pork has a similar effect—thanks to breakfast favourites like bacon, ham, and sausage.

Chefs today are taking that idea of familiarity and adventure and applying it to trend-forward pork-centric dishes that make breakfast so dynamic. They’re also responding to consumers’ busy lifestyles, making their breakfast stars portable for onthe-go living.